About the Recipe
Experience breakfast bliss with our Loaded Breakfast Burritos. A fusion of crispy potato hash, sautéed veggies, flavorful tempeh chorizo, and velvety JUST Egg, elegantly wrapped in a tortilla. Indulge in a harmonious blend of flavors and textures that redefine your morning routine.
3 Russet Potatoes, peeled and cut into 1-inch chunks
1 Sweet Potato, peeled and cut into 1-inch chunks
1/2 tsp each: Onion Powder, Garlic Powder, Salt & Pepper
4 Tbsps Canola Oil, divided
1 Medium Red Onion, diced
1 Red Bell Pepper, diced
1-2 Jalapeño Peppers, diced
2, 8 oz. Don Felipe Black Bean & Sunflower Tempeh Chorizo
2 Tbsps Plant-Based Butter
2, 12 oz. JUST Egg
8, 10-inch Flour Tortillas
2-3 Avocados, diced
Salsa, to taste
Chopped Cilantro, to taste
Make the Potato Hash:
Preheat the oven to 425°F.
Place the diced potatoes in a single layer on a baking sheet lined with parchment paper.
Sprinkle with onion powder, garlic powder, salt, and pepper. Drizzle with 2 tablespoons of canola oil. Toss to evenly coat.
Bake, turning every 10 minutes, until soft and edges are crispy, between 35-45 minutes.
Remove from the oven and set aside.
Sauté the Veggies:
Heat a medium sauté pan over medium heat.
Add 1 tablespoon of canola oil, then the diced red onion, red bell pepper, and jalapeño pepper(s).
Cook, stirring often, until soft and starting to get charred bits, about 10-15 minutes.
Remove and place in a bowl.
Sauté the Tempeh Chorizo:
Heat 1 tablespoon of canola oil in medium sauté pan over medium heat.
Add then chorizo and cook until heated through, about 5 minutes* Set aside.
*If cooking with Verde, Rojo or Chicken cook thoroughly for 8 to 10 minutes on medium heat.
Cook the JUST Egg:
Heat a medium sauté pan over medium-low heat.
Add 2 tablespoons of plant-based butter and stir until melted.
Shake the two 12 oz. containers of JUST Egg then add to the pan.
Gently fold and stir like you would to make scrambled eggs, until cooked through. Season with salt and pepper.
Prep the Burritos:
Have all your prepared ingredients on hand, including the tortillas, diced avocado, chopped cilantro, and salsa.
Evenly distribute ingredients across the 8 flour tortillas.
Fold each burrito and serve.
Or wrap in tinfoil and refrigerate or freeze until ready to serve. Reheat in the oven or microwave.